THE  LIBRARY 

OF 

THE  UNIVERSITY 
OF  CALIFORNIA 


THE  GASTRONOMY  COLLECTION  OF 
GEORGE  HOLL 

AGRIC. 
LIBRARY 


One  Hundred  ^  One 

SALADS 


COMPILED  BY 

MAY  E.  SOUTHWORTH 


PAUL  ELDER  AND  COMPANY 
SAN    FRANCISCO    AND    NEW   YORK 


Copyright,  1904 
by  PAUL  ELDER  AND  COMPANY 

REVISED  EDITION 
Copyright,  1906 


The  Tomoyd  Press 


TX&7 


I90t> 

AGRIC. 
LIBRARY 


CLASSIFICATION 

FISH 

EGG 

MEAT 

VEGETABLE 

FRUIT 

CHEESE 


M362124: 


rfT     MAYONNAISE     <T 

PLACE  in  a  shallow  plate  the 
yolk  of  one  egg,  and  beat 
well  with  a  silver  fork.  Add 
drop  by  drop,  stirring  constantly, 
about  a  half-pint  of  olive-oil.  When 
it  is  thick  and  jelly-like  cut  with  a 
tablespoonful  of  vinegar  or  lemon- 
juice  and  season  with  a  saltspoon- 
ful  of  salt  and  pinch  of  cayenne. 
Have  plate  and  all  materials  very 
cold.  Should  the  egg  curdle  and 
obstinately  refuse  to  thicken  com- 
mence on  another  plate  with  a 
fresh  yolk,  and  after  it  begins  to 
thicken  the  curdled  mayonnaise 
may  be  slowly  added. 

FRENCH     DRESSING 

ONE  saltspoonful  of  salt  and 
half  a  saltspoonful  of  pep- 
per, beaten  with  three  table- 
spoonfuls  of  olive-oil;  when  thick 
and  creamy,  add  slowly  one  table- 
spoonful  of  vinegar  or  lemon-juice. 
This  should  never  be  mixed  or  put 
over  the  salad  until  the  moment  it 
is  to  be  eaten.  If  liked,  a  tea- 
spoonful  of  scraped  onion  can  be 
added. 

All  lettuce  and  uncooked  vege- 
tables  should  be  very  fresh,  well 


washed,  thoroughly  dried  and  put 
aside  in  some  cold  place  until  they 
are  perfectly  crisp.  Use  only  the 
best  pure  olive-oil. 


if 


FISH 


if 


<T     ASTORIA    jJT 

WRAP  a  small  piece  of  sal- 
mon in  a  cloth  and  steam 
until  tender.  Pull  the  skin 
off  while  hot,  press  into  shape  and 
put  on  ice.  Arrange  the  center 
hearts  of  lettuce  on  a  platter,  with 
cut  slices  of  hard-boiled  egg  for  a 
border.  Place  the  salmon  in  the 
center,  pouring  on  top  a  mayon- 
naise made  green  by  mixing  with 
it  the  juice  of  cold  boiled  spinach, 
pressed  through  a  sieve.  Over  all 
sprinkle  capers. 


<T     BALTIMORE     <T 

/CHOOSE  the  small  California 
V^>4  oysters,  so  as  not  to  cut 
them.  Turn  off  the  liquor, 
wash  and  drain,  and  to  every  cup- 
ful of  these  add  a  cupful  of  crisp 
white  celery,  cut  into  half-inch  bits, 
and  then  split  lengthwise.  Mix 
these  with  mayonnaise  dressing 
and  put  on  the  ice.  When  ready 
to  use  line  the  salad  bowl  with  let- 
tuce leaves,  put  the  salad  on  top, 
garnished  with  pitted  olives  cut  in 
half,  and  serve  with  mayonnaise. 
3 


0T     BARATARIA     rfT 

OjHELL  freshly  boiled  shrimps 
Kj  and  put  immediately  on  ice 
until  ready  to  use.  Then 
make  a  bed  of  the  white  crisp 
leaves  of  lettuce  on  a  rather  flat 
salad  dish,  lay  the  shrimps  on  top 
and  cover  with  mayonnaise  dress- 
ing. Serve  with  it  lettuce  sand- 
wiches. 

<T     BOHEME     #T 

SCALD  large  oysters  in  their 
own  liquor  just  long  enough 
to  make  them  plump;  drain 
and  put  on  the  ice.  When  ready 
for  use  lay  each  one  on  an  ice-cold 
lettuce  leaf,  and  sprinkle  with 
finely  cut  cooked  mushrooms.  Put 
a  spoonful  of  mayonnaise  on  the 
leaf  and  one  stuffed  pimento. 
Grate  a  little  cheese  over  thin 
water  wafers,  put  in  the  oven,  heat 
and  send  to  the  table  with  the 
salad. 

<T     DEVONSHIRE     <T 

BOIL  fresh  halibut  for  ten  min- 
utes  in   salted  water,  drain, 
and   flake.     When   ice   cold 
lay  on  a  bed  of  lettuce  and  garnish 


with  round  slices  of  cold  boiled 
potato  and  rings  of  lemon.  Pour 
over  it  the  following  dressing: 
Take  the  yolk  of  a  hard-boiled  egg, 
put  in  a  bowl  and  work  smooth 
with  one-half  teaspoonful  of  salt 
and  mustard  each,  add  one  cold 
boiled,  mealy  potato,mash  smooth- 
ly, and  by  degrees  two  dessert- 
spoonfuls of  cream,  and  two  of  oil 
(or  four  of  oil).  When  all  are 
well  mixed  put  in  one  tablespoon- 
ful  of  vinegar. 

<T     EN  REGLE     <T 

DISSOLVE  a  half-box  of  gela- 
tine in  three  tablespoonfuls 
of  cold  water;  add  the  juice 
of  two  lemons,  half-pint  of  boiling 
water  and  a  pinch  of  salt.  Strain 
and  turn  into  a  ring  mold,  scatter- 
ing a  cupful  of  picked  shrimps 
through  it,  and  put  on  the  ice. 
When  firm  the  mold  is  held  over 
boiling  water  for  a  moment  to 
loosen  it,  and  is  then  turned  out 
on  a  bed  of  lettuce  leaves,  which 
are  arranged  on  a  round,  flat  plat- 
ter. The  rest  of  the  shrimps  are 
piled  in  the  middle  with  tiny  heart 
leaves  of  the  lettuce.  Serve  with 
rich  mayonnaise  and  decorate  with 
cut  lemon. 


fT     FISHERMAN     0T 

COOK  fresh  perch  in  boiling 
salted   water    until    tender, 
drain  and  put  on  ice.    When 
ready  to  serve  flake  the  meat,  and 
mix  with  shredded  lettuce.     Over 
the  top  place  hard-boiled  eggs  cut 
in   quarters   and  parsley   cut  fine. 
Serve    with  French  dressing    and 
lemons  cut  in  quarters. 

|T     HADDON    HALL     rfT 

BOIL  shad  roe  in  salted  water, 
with  a  slice  of  onion,  for  fif- 
teen minutes;  drain  and  pour 
over  it  a  little  vinegar  and  rub 
until  the  grains  are  separated. 
When  ice  cold  mix  with  crisp 
shredded  lettuce  and  French  dress- 
ing and  fill  tomato  shells.  Serve 
on  lettuce  leaves,  decorated  with 
nasturtium  leaves  and  blossoms, 
and  more  dressing.  Make  nastur- 
tium sandwiches  to  go  with  this. 

$T     HARLEQUIN     $T 

CLEAN,  skin  and  stew  frogs' 
legs  until  tender;  take  them 
out  of  the  water  and  cook 
them  in  milk  for  a  few  minutes  to 
whiten.      Remove  bone  and  put  in 
6 


ice-box.  When  ready  to  serve  use 
an  equal  amount  of  shredded  tender 
lettuce,  and  a  few  leaves  of  water- 
cress; mix  with  mayonnaise  and 
turn  on  a  bed  of  lettuce,  and  gar- 
nish with  little  tufts  of  celery  tips, 
alternating  with  lemon  and  hard- 
boiled  eggs,  quartered  lengthwise. 

gT    HOCHHEIMER    <T 

WASH,  skin  and  bone  salted 
anchovies,  removing  heads 
and  tails;  drain  and  dry 
them  and  shred  with  the  fingers 
into  tiny  fillets.  Cut  a  small  crust 
of  bread,  sprinkle  it  with  salt  and 
rub  with  a  clove  of  garlic  and  put 
it  in  the  bottom  of  the  salad  bowl; 
fill  with  the  crisp  hearts  of  the  let- 
tuce and  pour  on  the  oil  in  which 
the  salt  and  pepper  have  been  dis- 
solved, toss  all  up  together  until 
every  leaf  is  thoroughly  covered 
with  oil  and  then  squeeze  on  the 
juice  of  a  lemon;  remove  the 
"chapon"  (the  crust)  and  put  the 
anchovies  on  top,  with  slices  of 
hard-boiled  eggs  and  quarters  of 
lemon.  Serve  with  this  brunetts, 
which  are  made  of  thin  slices  of 
brown  bread  spread  with  Neufchatel 
cheese,  put  together  like  sandwiches, 
trimmed  and  cut  in  squares. 
7 


HUNGARIAN 


small  potatoes,  boil  and 
A  peel  while  warm;  slice  very 
thin  with  a  silver  knife,  and 
to  a  pint  of  potatoes,  mince  one 
small  onion,  one  pickled  beet,  one 
fresh  cucumber  sliced,  a  Dutch 
herring,  four  sardines  and  a  spoon- 
ful of  minced  cold  boiled  ham. 
Mix  all  together  and  put  on  ice. 
Serve  on  lettuce  leaves,  with  French 
dressing,  and  garnish  with  walnut 
pickles. 

<T     NEWBURG     <T 

REMOVE  the  meat  of  a  lob- 
ster, reserving  the  creamy  fat 
adhering  to  the  body  shell 
and  the  coral.  Shred  the  lobster 
with  a  silver  fork  and  cut  the 
tender  white  part  of  celery  into 
pieces  the  same  size,  allowing  one- 
third  as  much  as  the  amount  of 
meat.  Arrange  the  crisp,  dry  white 
lettuce  leaves  in  the  center  of  an 
oval  platter,  with  the  larger  green 
on  the  outer  edge,  decorated  with 
the  claws.  Mix  the  lobster  meat 
and  celery  together  with  enough 
mayonnaise  to  moisten  it,  and  heap 
in  the  center.  The  coral  pound 
and  pass  through  a  sieve  and  mix 
8 


with  the  remaining  mayonnaise. 
Pile  this  red  dressing  on  top 
and  put  all  on  ice  till  ready  to 
serve. 

*r    NIPPON    <r 

WASH  shell- mussels  clean, 
using  a  brush.  Place  them 
in  a  wire  basket,  and  set  in 
boiling  water.  When  the  shells 
open  lift  the  basket,  remove  from 
the  shells  and  drop  them  into  hot 
melted  butter,  seasoned  with  salt, 
pepper  and  lemon-juice.  Set  on 
the  ice,  and  when  ready  to  serve 
mix  with  shredded  lettuce  and 
French  dressing.  With  it  serve 
thin  buttered  sandwiches  of  Boston 
brown  bread. 

tfT     PICNIC     fT 

PICK  out  the  meat  from  a  fresh, 
well-boiled  crab,  shred  with 
the  fingers  and  set  on  ice. 
Prepare  a  third  as  much  celery  as 
crab,  by  splitting  and  cutting  in 
half-inch  lengths,  and  put  in  ice- 
water.  When  ready  to  use  arrange 
the  lettuce  in  flat  dish  and  on  this 
lay  the  crab,  and  the  celery  wiped 
dry.  Sprinkle  a  little  cayenne  and 
salt  over  this  and  serve  with  rich 
mayonnaise. 


<r   REGIS   <r 

SELECT  medium  large  toma- 
toes of  uniform  size,  remove 
the  skins  and  carefully  cut  a 
piece  from  the  top  large  enough  to 
scoop  out  center,  which  is  filled 
with  small  shrimps  or  chopped 
large  ones,  mixed  with  the  tarragon 
mayonnaise.  For  the  mayonnaise 
wash  the  tarragon  leaves  and  put 
in  boiling  salted  water  for  ten  min- 
utes, cool,  squeeze  dry  and  work 
through  a  sieve.  Color  the  may- 
onnaise with  this;  or  use  the 
tarragon  vinegar  in  mixing  mayon- 
naise ;  or  chop  the  tarragon  leaves 
very  fine  and  mix  in  the  mayon- 
naise. 


<T     REMOULADE     jjJT 

PICK   the  shell   from  a    fresh- 
boiled    crawfish    and    have 
enough  meat  to  make  a  cup- 
ful; to  these  add  a  half-cupful  of 
cold  cooked  asparagus  tips ;    toss 
lightly    together  and  season   with 
salt  and  paprika  and  put  on  a  bed 
of  lettuce  leaves.     Pour  over  it  a 
dressing  made  of  the  yolks  of  two 
hard-boiled  eggs,  rubbed  smooth, 
with  sufficient  oil  to  make  it  like 
thick    cream;    thin    with    a    little 
10 


lemon-juice  and  season  with  salt 
and  white  pepper.  Garnish  the 
dish  with  the  white  rings  of  the 
hard-boiled  eggs,  and  have  all  icy 
cold. 

<T      RHODE  ISLAND     <T 

PLACE  a  half-pint  of  scallops 
in  cold  salt  water  for  an  hour, 
and  then  cook  them  for 
twenty-five  minutes;  drain,  and 
marinate  them  by  sprinkling  over 
them  one  tablespoonful  of  vinegar, 
two  of  lemon-juice,  and  a  pinch  of 
salt;  let  them  remain  overnight 
on  the  ice.  When  ready  to  serve, 
make  a  mound  of  finely  shredded 
cabbage,  celery  and  green  pepper, 
placing  the  cut  scallops  on  top  and 
decorating  with  pickled  peppers 
and  pimolas.  Use  a  boiled  cream 
mayonnaise,  which  is  made  by 
beating  the  yolks  of  three  eggs 
lightly  and  adding  one  tablespoon- 
ful each  of  thick  sweet  cream,  fresh 
butter  and  lemon-juice;  one  tea- 
spoonful  each  of  sugar  and  made 
mustard,  a  little  celery  salt,  salt 
and  pepper.  Put  in  a  double 
boiler  and  stir  constantly  until  it 
thickens.  This  dressing  is  gener- 
ally made  the  day  before  and  kept 
on  ice  until  needed. 


ii 


$T     RICHARDSON     rfT 

OTONE  ripe  California  olives 
O  to  make  a  pint,  and  cut  in 
half;  to  this  add  two  pickles 
cut  fine,  and  one  cupful  of  small 
California  oysters,  washed  and 
drained.  Have  a  bed  of  lettuce 
leaves  on  rather  a  flat  platter,  with 
a  square  of  ice  in  the  center.  Make 
a  square  hollow  in  the  ice  with  a 
hot  flat-iron,  wipe  dry  and  put  the 
salad  in  this.  Serve  on  lettuce 
leaves  with  mayonnaise,  to  which 
a  spoonful  of  freshly  grated  horse- 
radish has  been  added.  Pass  with 
it  pickle  sandwiches. 

|T     TREBOUL     Or 

PUT  a  half-dozen  eggs  on  in 
cold  water  and  boil  half  an 
hour.  Take  from  fire  and 
put  in  cold  water  and  let  them 
remain  until  thoroughly  cold.  Re- 
move shells  and  cut  each  egg  in 
half  with  a  thread  held  taut.  Re- 
move yolks,  put  in  a  bowl  and  rub 
to  a  cream;  add  one-quarter  tea- 
spoonful  dry  mustard,  dash  of  cay- 
enne, salt,  a  little  lemon-juice  and 
twelve  sardines  scraped  fine,  after 
removing  skin  and  bone.  Mix 
smooth  and  return  this  to  the 


12 


empty  halves  of  the  eggs.  Cover 
the  bottom  and  sides  of  salad  dish 
with  crisp  lettuce  leaves  and  lay 
the  half-eggs  in  circle  on  top,  with 
mayonnaise  in  center. 


E 


G 


rfT     BANTAM     jjT 

CUT  hard-boiled  eggs  in  half; 
remove  yolks  and  mash 
smooth  ;  add  an  equal  bulk 
of  canned  deviled  chicken  or  turkey 
and  moisten  with  mayonnaise. 
Shape  into  balls  and  fill  center  of 
eggs  again,  and  press  together  and 
put  on  ice  until  ready  to  serve. 
When  ready  lay  the  whole  eggs  in 
a  circle  on  a  nest  of  crisp  lettuce 
leaves,  with  mayonnaise  dressing 
heaped  in  the  center;  garnish  with 
capers  and  nasturtium  leaves  and 
blossoms. 


<T     DAISY     rfT 

TAKE  the  shells  from  hard- 
boiled  eggs  while  hot  and 
put  them  in  warm  beet-juice 
and  water,  and  let  stand  until  col- 
ored a  delicate  pink.  Make  a 
bed  on  each  individual  plate  of 
small  lettuce  leaves  by  placing 
together  the  stem  ends  in  the  cen- 
ter. Cut  the  eggs  in  half,  length- 
wise, remove  the  yolks  whole  and 
place  each  half  in  the  center  over 
the  ends  of  the  lettuce  leaves; 
around  this  arrange  the  pink  white 
of  the  egg,  cut  in  narrow  oval 
lengthwise  strips  to  resemble  the 
17 


petals  of  a  flower.  Put  on  ice, 
and  just  before  serving  pour  over 
it  a  rich  French  dressing.  Serve 
with  this  salad,  Welsh  sandwiches, 
which  are  made  by  rubbing  together 
one  part  sweet  butter  and  two  parts 
mild  soft  cheese,  flavored  with  tar- 
ragon vinegar,  and  putting  between 
thin  slices  of  bread. 

&    CEUFS  FRACIS   <T 

COVER  the  eggs  with  cold 
water  and  let  boil  for  half  an 
hour;  remove  and  douse  in 
cold  water  until  thoroughly  chilled, 
then  cut  in  half,  lengthwise,  and 
put  yolks  into  bowl,  with  a  large 
spoonful  of  butter,  and  mash 
smooth;  add  a  few  cracker-crumbs 
and  one  cold  boiled  French  carrot, 
chopped  fine;  season  to  taste  with 
lemon-juice,  salt  and  paprika.  Re- 
turn this  mixture  to  the  white  shells 
and  lay  all  in  a  nest  of  crisp  lettuce 
leaves.  Serve  with  this  salad  on 
each  plate  a  small,  thin  slice  of 
cold  broiled  ham. 

<f     ROBERT     <T 

BOIL  eight  eggs  very  hard,  cut 
each  in  half,  take  out  yolks, 
and  mash  to  a  cream.     Add 
a  piece  of  butter  the   size    of  an 
18 


egg,  a  half-teaspoonful  each  cayenne 
pepper  and  salt,  one  teaspoonful 
Worcestershire  sauce,  one  table- 
spoonful  of  chopped  parsley  and 
five  cents'  worth  of  shrimps  chop- 
ped fine.  Mix  well  and  fill  the 
empty  whites  with  this  mixture. 
Select  sixteen  large,  fine  tomatoes, 
and  after  skinning,  put  them  on 
ice  to  have  as  cold  as  possible. 
Hollow  out  center,  and  sink  in 
each  the  half  of  a  stuffed  egg. 
Serve  on  lettuce  leaves,  arranged 
so  that  every  two  will  be  in  round, 
cuplike  shape,  on  which  is  placed 
a  tomato.  Serve  with  mayonnaise 
sauce,  seasoned  with  two  drops  of 
onion-juice. 


if 


MEAT 


rfT     BMNGAM     rfT 

RUB  each  plate  with  garlic,  and 
put  on   it  one  thin  slice  of 
cold  boiled  ham.     Just  be- 
fore   serving,    tear    lettuce    leaves 
into  pieces  and  toss    up  in   salad 
bowl    with    French    dressing,  and 
serve  on  the  ham. 

1T    JOHANATHAN    <T 

PUT  a  pint  of  Lima  beans  into 
just  enough  boiling-  salted 
water  to  cover  them,  and  boil 
slowly  until  tender.  Drain  off  the 
water;  add  three  medium-sized  cold 
boiled  potatoes,  cut  into  thin  slices, 
one  stalk  of  celery  chopped,  one 
peeled  uncooked  sour  apple  sliced 
and  a  little  cold  boiled  beef-tongue 
cut  in  wafers;  mix  with  French 
dressing  and  put  in  the  refrigerator. 
At  serving  time  lay  on  crisp  lettuce 
leaves  and  garnish  with  parsley  and 
rings  of  hard-boiled  eggs,  having 
round  pieces  of  red  pickled  beet  cut 
and  fitted  into  the  center  of  each 
yolk,  and  pour  over  more  dressing. 

<T     MOUSSE     <T 

BOIL  a  chicken  the  day  before 
needed    and    pick   from  the 
bone,  strain  a  cupful  of  the 
stock  and  season  with  salt,  white 

23 


pepper,  celery  salt,  and  one  table- 
spoonful  of  sherry;  put  on  the 
fire,  and  when  hot  stir  in  a  cupful 
of  the  chopped  chicken,  and  lastly 
the  yolks  of  two  eggs  well  beaten. 
Take  instantly  from  the  fire,  and 
add  one  tablespoonful  of  gelatine, 
which  has  been  dissolved  in  a  little 
water.  When  cool  put  in  a  cupful 
of  whipped  cream  and  the  whites 
of  three  eggs  beaten  stifT;  beat  all 
together  with  an  egg-beater  until 
nearly  cold,  and  then  put  in  a  mold 
and  set  on  the  ice.  When  ready 
to  use  turn  from  the  mold  on  a 
bed  of  lettuce  leaves,  and  serve  in 
slices,  laying  each  on  a  lettuce  leaf 
with  a  spoonful  of  mayonnaise 
dressing. 

<T     OLD    VIRGINIA    jJT 

RUB  a  young  fowl  with  pep- 
per and  salt,  put  an  onion 
inside  and  steam  until  tender. 
When  cold  separate  the  meat  from 
the  bone  and  tear  into   tiny  bits. 
To  one  cupful  of  chicken,  allow 
one-half  cupful  of  crisp  white  celery, 
cut  into  half-inch  lengths  and  then 
into  strips.      Mix  the  chicken  and 
celery  together  with  a  little  may- 
onnaise.   Heap  this  mixture  in  the 
center  of  the  salad  bowl,  with  the 
24 


fresh  white  tops  of  the  celery  leaves 
arranged  about  the  edge.  Pour 
the  remainder  of  the  mayonnaise 
on  top  and  put  in  the  refrigerator 
until  time  to  serve. 

PIEDS  DE  COCHON 

WASH  and  clean  pigs*  feet, 
place  them  in  a  kettle  with 
two  onions,  two  carrots, 
one  celery  stalk  sliced,  some  thyme 
and  laurel,  cover  with  cold  water 
and  allow  to  cook  until  tender, 
which  will  be  about  four  hours. 
Let  them  remain  in  this  water 
until  cold,  then  remove  and  place 
on  ice.  When  ready  for  salad,  line 
dish  with  lettuce  leaves,  cut  the 
pigs*  feet  into  x  tiny  bits  and  mix 
with  chopped  parsley  and  young 
onions,  lay  on  the  lettuce  and  pour 
over  all  a  French  dressing. 

<r   POLISH   <r 

CUT  the  meat  from  cold  game 
and    make    into    convenient 
bits;    moisten  with    French 
dressing  and  put  on    the    ice    for 
several  hours.   When  wanted  make 
a  bed  of  the  long  crisp  leaves  of 
Romaine    lettuce    on    a   flat    dish, 
25 


stem  ends  all  in  the  center.  Ar- 
range a  chain-like  pattern  on  the 
outer  edge  of  the  lettuce  of  the 
whites  of  hard-boiled  eggs  cut  in 
rings,  and  pile  the  game  in  the 
center.  Over  the  whole  sprinkle 
the  yolks,  put  through  a  vegetable 
press,  and  serve  with  French  dress- 
ing. 

&     RUSSIAN     #T 

CUT  cold  roast  beef  into  little 
dice  about  the  size  of  a  pea, 
and  with  it  cut  up  fine,  thin, 
crisp  slices  of  cold  broiled  bacon; 
add  a  little  chopped  sweet  Spanish 
pepper.     Put  the  lettuce  leaves  on 
a  platter  and  pile  the  mixed  salad 
in  the  center,  with  cut  pickles  and 
olives    on  the    edge.     Serve  with 
French  dressing. 

<T     WEST  .POINT     iT 

BOIL   an  onion  and    stalk   of 
celery  for  twenty  minutes  in 
one  pint  of  tomatoes,  strain 
and  pour  upon  one-half  box  of  gela- 
tine, which  has  been  soaked  one 
hour    in    one-half  cupful   of  cold 
water;  season  with  salt  and  cayenne, 
put  in  a  mold,  and  on  ice.  When 
26 


cold  and  firm  turn  from  the  mold 
on  a  bed  of  lettuce  leaves,  making 
a  hollow  in  the  center  of  the  jelly 
and  filling  it  with  chicken  salad 
covered  with  maonnaise. 


VEGETABLE 


M> 

if 


1^     ARMY  CUPS     <T 

CUT  the  roots  off  the  celery 
heads  and  boil  until  tender. 
Drain,  take  off  rough  outer 
stalks,  and  scoop  out  a  little  of  the 
center  with  a  sharp  knife.  Fill 
this  cavity  with  a  spoonful  of  cold 
boiled  peas,  drained  perfectly  dry, 
and  place  the  cups  on  ice.  When 
icy  cold,  and  just  before  serving, 
cover  the  entire  top  of  each  with 
mayonnaise,  and  place  on  a  bed  of 
the  crisp  top  leaves  of  celery  and 
garnish  with  parsley  and  cut  lemon. 

<T      BOSTON     fgT 

ELECT  the  small  white  bean; 
soak  overnight,  and  boil  in 
salted  water  until  the  skins 
blow  off;  drain  and  put  on  ice. 
Cut  tomatoes,  peppers  and  onions 
in  small  pieces  to  make  one-half 
the  quantity  of  beans.  At  the  last 
moment  toss  all  together  with 
French  dressing  to  which  has  been 
added  a  little  tabasco,  and  serve  on 
lettuce  leaves. 

<T     BOURGEOISE     <T 

TAKE    cold    boiled    spinach, 
drain  and  season  with  but- 
ter, pepper,  salt  and  lemon- 
juice,  and  press  into  shallow  cups 
3' 


to  shape.  Put  on  ice  and  let  re- 
main overnight,  if  possible.  Re- 
move from  cups,  hollow  out  a  little 
round  place  in  center  of  each,  and 
fill  with  mayonnaise.  Garnish  the 
individual  plates  with  watercress 
and  egg  rings. 

<r  CHILE  <r 

TAKE  the  middle  heart  of 
four  heads  of  lettuce,  wash 
carefully,and  wipe  dry.  Sep- 
arate the  leaves  and  fill  with  Chile 
salad,  which  consists  of  three  to- 
matoes peeled  and  cut  fine,  one 
cucumber  peeled  and  sliced  very 
thin,  and  one  long  green  pepper 
chopped  fine.  Over  all  pour  rich 
French  dressing.  Prepare  tomato 
and  cucumber  first  and  put  on  ice. 

tJT     CHRISTMAS     rfT 

/CHOOSE  the  largest  and 
\^J(  brightest  red  apples  you  can 
find,  and  cut  a  deep  slice 
from  each  at  the  stem  end.  Scoop 
out  the  pulp  from  the  apple  and 
smooth  the  inside;  drop  both  the 
covers  and  apples  into  cold  water 
and  leave  them  until  needed. 
Have  crisp  celery  cut  into  small 
pieces  and  an  equal  amount  cf  the 
apple  pulp  sliced  very  thin  with 
3* 


one-third  the  quantity  of  the  meat 
of  English  walnuts  broken;  mix 
with  very  stiff  mayonnaise.  Wipe 
and  polish  each  apple  and  fill  with 
the  salad,  fitting  each  cover  care- 
fully, and  set  on  shredded  red  cab- 
bage, just  for  decoration. 

rfT     CLUB     rfT 

BOIL  three  artichokes,  take 
out  the  hearts  and  cut  into 
dice.  Cut  six  truffles  into 
small  pieces,  mix  with  artichokes, 
and  put  both  on  the  ice.  Rub 
the  bottom  of  the  salad  bowl  with 
garlic,  and  put  in  the  yolks  of  two 
hard-boiled  eggs  (not  boiled  too 
hard),  one-half  teaspoonful  of  dry 
mustard  and  a  little  salt.  Work 
well  together,  gradually  adding  oil 
until  very  thick;  thin  with  a  little 
tarragon  vinegar.  Toss  the  lettuce 
up  in  this  and  sprinkle  over  it 
one  teaspoonful  of  finely  chopped 
tarragon  leaves,  chervil  and  chives. 
Mix  the  ice-cold  artichokes  and 
truffles  with  a  little  of  the  dressing 
and  put  on  top. 

<T     COLUMBIA     <T 

O  ELECT    fresh    medium-sized 


cucumbers.     Cut  off  the  blos- 
som   end    and    rub  the    two 
pieces     together    briskly    until     a 

33 


white  foam  comes.  This  is  to  take 
out  the  bitter,  if  there  be  any. 
Peel,  scoop  out  all  the  seeds,  and 
lay  the  empty  boats  in  ice  water. 
Cut  up  fine  one  large  peeled  to- 
mato, a  stalk  of  celery,  a  small 
onion,  a  little  green  pepper  and  a 
sprig  of  parsley.  Mix  these  all 
together  with  mayonnaise  and  put 
on  ice.  When  ready  to  serve,  fill 
the  boats  with  this  mixture,  lay  on 
lettuce  leaves,  and  heap  on  top  of 
each  a  big  spoonful  of  mayonnaise, 
which  has  been  colored  green  by 
adding  a  little  spinach-juice,  which 
can  be  made  by  boiling  a  handful 
of  spinach,  without  water,  in  the 
inner  part  of  a  double  boiler,  and 
squeezing  through  a  cloth. 


<T     COUNTRY     <T 

PUT  in  a  bowl  two  teaspoonfuls 
of  sugar,  one  of  salt,  one  of 
mustard,  one-half  teaspoonful 
of  celery    seed,  dash    of  cayenne, 
and  one-quarter  cupful  of  vinegar 
or  lemon-juice.     Mix  thoroughly, 
and   add  the  beaten  yolks  of  four 
eggs.     Set  the   bowl  in   a  pan  of 
hot  water  over  the   fire  and   stir 
constantly    until    thickened.     Re- 
move from  the  fire,  and  when  cool 
i 

34 


add  one-half  teaspoonful  Worces- 
tershire sauce  and  one-half  cupful 
of  olive-oil,  stirring  the  oil  in  drop 
by  drop.  Take  equal  parts  of 
crisp  celery  and  cabbage,  cutting 
celery  into  small  pieces  and  shav- 
ing cabbage.  Stir  thoroughly  into 
dressing  and  let  all  get  as  cold  as 
possible.  Garnish  with  rings  of 
hard-boiled  eggs. 


<T     CREOLE     <T 

CUT  off  the  tops  of  six  me- 
dium-sized sweet  bell-pep- 
pers, saving  the  top  with  the 
stem  attached;  take  out  all  the 
seeds  and  veins  without  breaking 
the  outer  wall,  and  throw  in  ice 
water.  Roll  six  soda-crackers,  and 
mix  with  them  two  tomatoes 
skinned  and  cut  fine,  one  Spanish 
onion  and  one  red  pepper  chopped 
fine,  a  spoonful  of  Worcestershire 
sauce,  salt  and  enough  oil  to 
moisten.  Take  the  pepper  shells 
from  the  ice  water,  wipe  dry  and 
polish,  and  fill  with  this  mixture, 
fitting  the  cover  on  top,  and  put 
them  on  the  ice  at  least  two  hours 
before  serving.  When  ready,  place 
each  pepper  in  a  cup  of  lettuce 
leaves,  garnishing  with  the  polished 
35 


red  pepper  cut  in  Julienne  shreds, 
and  pour  over  a  rich  French  dress- 
ing made  with  onion-juice,  and 
send  to  the  table  with  anchovy 
toast. 


<T     DAINTY     <T 

WASH  a  tender,  crisp  cab- 
bage, and  lay  in  cold  water 
for  a  half-hour;  then  with 
a  sharp  knife  shred  very  fine  and 
lay  in  ice  water.  Gather  the  young 
and  tender  tops  of  the  field  sorrel 
when  they  first  sprout,  wash  thor- 
oughly and  put  in  ice  water. 
When  ready  to  serve,  shake  and 
drain  the  salad  in  a  colander  until 
perfectly  dry.  Put  the  cabbage 
in  the  salad  bowl  and  pour  over  it 
a  rich  French  dressing,  tossing  it 
about  until  every  part  is  covered 
with  oil;  sprinkle  the  sorrel  over 
the  top  and  serve  at  once  with  hot 
deviled  crackers.  Cover  the  top 
of  crackers  with  a  mixture  of  plain 
and  Parmesan  cheese  grated.  Put 
in  the  center  of  each  cracker  a  tea- 
spoonful  of  tomato  catsup  and  a 
dusting  of  salt  and  pepper.  Place 
in  the  oven  until  the  cheese  is 
melted  and  the  crackers  crisp. 
36 


rfT     DECOY     rfT 

LAY    fresh    watercress    in    ice 
water  until  crisp,  dry   thor- 
oughly  in  a  napkin  without 
breaking    the     leaves.      Lay   in    a 
salad    dish    and    cover    with    thin 
slices     of    sour    apple.     Sprinkle 
hard-boiled  egg  chopped  fine    on 
top,  and  serve  with  French  dress- 
ing.    This  is  nice  with  duck. 

<r  -  DIXIE   <r 

LAY  fresh  cucumbers  on  the 
ice  until  nearly  frozen.  Cut 
from  the  blossom  end  about 
an  inch  and  rub  the  two  pieces  to- 
gether to  take  out  the  bitter;  peel 
and  slice  very  thin  and  cover  with 
crushed  ice.  Pour  over  them  a 
dressing  made  by  beating  a  cupful 
of  sour  cream  a  few  minutes  and 
adding  a  spoonful  each  of  sugar 
and  lemon -juice.  Send  immedi- 
ately to  the  table. 

<T     DUBLIN     <T 

BOIL  potatoes  with  jackets  on, 
just    to    a    turn — not    too 
mealy,  but  just  so  a  fork  will 
pierce  them  easily.     Peel  and  slice 
37 


them  with  a  silver  knife  while  hot. 
Add  a  little  chopped  onion  and 
parsley.  For  the  cream  dressing 
beat  together  in  a  small  saucepan 
two  tablespoonfuls  of  sugar,  yolk 
of  one  egg,  mustard,  salt  and  cay- 
enne. Lastly,  add  one  cupful  of 
sour  cream  and  one-third  cupful  of 
vinegar,  and  cook,  stirring  con- 
stantly until  it  thickens. 

<T     DUTCHTOWN     <T 

CHOP  cabbage  to  make  one 
pint.  Boil  one-half  cupful 
of  vinegar  with  one  table- 
spoonful  each  of  sugar  and  butter 
and  a  saltspoon  of  salt.  Add  slowly 
one  well -beaten  egg.  Remove 
from  the  fire,  stir  well,  and  add  one- 
quarter  cupful  of  sweet  cream.  Pour 
this  over  the  cabbage  and  pi  ace  on 
ice.  Serve  in  cups  made  from 
hollowed  cooked  beets. 


rfT     FINNEY     <T 

PEEL  small   Bermuda  turnips 
of  uniform  size  and  boil  in 
salted  water  until  tender,  but 
not   soft;    drain,  cool,  and  scoop 
out   the   centers,   making    shallow 
cups.    Sprinkle  these  with  salt  and 
lemon-juice  and  set  on  ice  to  chill 
38 


for  an  hour.  At  serving  time  drain 
the  turnip  cups  and  fill  with  cold 
boiled  peas,  drained  and  mixed 
with  mayonnaise  tinted  green. 
Place  each  cup  in  a  little  wreath  of 
blanched  lettuce  leaves  and  serve 
with  more  of  the  green  mayonnaise. 
With  it  pass  wafer  thin  bread  and 
butter  sandwiches.  Nice  for  green 
and  white  luncheon. 

<T     FISOLI     rfT 

O  ELECT  small,  tender  string- 
O  beans;  string  and  cut  each 
bean  into  strips  lengthwise, 
lay  them  evenly  together,  tie  in 
bunches  and  boil  in  salted  water 
until  tender.  Turn  into  a  colander 
and  rinse  in  cold  water,  dry  on  a 
towel  and  put  on  ice.  Just  before 
serving  arrange  the  heart  of  the 
lettuce  leaves  on  the  outer  edge  of 
a  platter  with  a  layer  of  white 
chicory  inside.  Place  the  beans 
neatly  and  evenly, the  slices  all  lying 
in  one  direction,  in  the  center,  and 
pour  over  all  a  rich  French  dressing. 

tfT     FRIAR     <T 

SELECT  small  green  squashes 
or  pumpkins  not  larger  than 
an  egg.     Boil  quickly  without 
paring,  in  salted  water.  Drain,  wipe 
39 


dry  in  a  napkin  and  put  on  the  ice. 
Rub  the  salad  bowl  with  a  clove  of 
garlic,  or  use  a  "chapon"  and  toss 
the  clean  crisp  lettuce  about  in 
oil  until  every  part  is  covered, 
then  add  the  salt  and  vinegar. 
Three-quarters  oil  to  one-quarter 
vinegar  is  the  proportion.  Take 
the  ice-cold  squashes,  slice  them 
on  top  and  sprinkle  with  a  dash 
of  powdered  sage. 

<T     GASPACHO     <T 

SOAK  French  bread  in  a  broth 
and  squeeze  perfectly  dry.  Mix 
with  it  chopped  tomato,  gher- 
kins and    a   little   garlic.     Season 
with  salt  and  Chile-Peka  and  fill 
the  shells  of  the  Pimentos   Mor- 
rones.     Set  each  in  a  cup  of  lettuce 
leaves    garnished    with    slices    of 
lemon  and  serve  with  rich  French 
dressing. 

<r   GIBIER   <r 

O  ELECT  large  green  bell-pep- 
^J    pers,  firm   red   tomatoes  and 
white    onions    as    near    same 
size  as  possible,  peel  tomatoes  and 
onions  and  put  all  on  the  ice.    Take 
the  heart  of  Romaine  lettuce  with- 
out separating  the  leaves,  wash  and 
thoroughly  dry,  and  when  ready  to 
40 


serve,  not  a  minute  before,  cut  the 
tomatoes,  onions  and  peppers  in 
rings  and  slip  them  on  the  lettuce 
leaves,  alternating  red,  white  and 
green,  and  pour  over  all  French 
dressing.  To  serve  with  game. 

<T     GROTTO     <T 

PLACE  in  salad  bowl  one-half 
of  a  lemon  cut  in  tiny  chunks 
and  on  this  put  the  hearts  of 
the  lettuce,  separating  the  leaves 
but  not  breaking  apart,  and  in 
these  leaves  cut  chunks  of  peeled 
tomatoes  and  cucumbers  which  are 
icy  cold.  Over  all  sprinkle  green 
onion  cut  so  fine  it  is  not  distin- 
guishable, and  if  liked  two  or  three 
tarragon  leaves  cut  fine.  Serve 
with  French  dressing. 

<T     HARRON     <T 

QCRAPE  the  outside  skin  off 
O  the  small  green  asparagus  and 
cut  off  all  but  two  inches  from 
the  tips.  Tie  in  bunches  and  steam 
until  tender,  plunge  into  cold  wa- 
ter and  drain  perfectly  dry  and  put 
on  ice.  When  ready  to  serve  cut 
into  one-inch  lengths  and  mix  with 
chicory  pulled  into  small  bits. 
Serve  on  lettuce  leaves  with  French 
dressing. 

41 


&     HERMITAGE     tfT 

AFTER  washing  and  scraping 
white  the  oyster  plant,  keep- 
ing it  under  water  as  much 
as  possible  while  doing  it,  throw  it 
into  weak  lemon-juice  and  water 
for  a  few  minutes  to  blanch.  Drain 
carefully  and  cover  with  boiling 
water.  Cook  about  forty  minutes, 
adding  salt  and  a  squeeze  of  lemon 
when  about  half  cooked.  When 
tender,  remove  from  the  fire,  drain 
well,  cut  in  thin  slices  with  a  silver 
knife  and  place  on  ice.  Serve  on 
lettuce  leaves  with  French  dressing 
and  garnish  with  slices  of  lemon. 


<T     ITALIENNE     <T 

CUT  beets,  celery  root,  string- 
beans,  cauliflower,  carrots,  po- 
tatoes, peas  and  turnips  which 
have   been  previously  boiled  into 
small  dice,  with  the  exception  of 
the  peas,  of  course.     Take  a  round 
plate,  place    the    half  of  a   hard- 
boiled   egg,  cut  crosswise,  in   the 
center  to  represent  the  hub  of  a 
wheel,  and  capers  from  the  center 
to  the  outer  edge  for  the  spokes, 
with  olives  stoned  and  cut  in  half 
for  the  tire.    Between  these  spokes 
42 


arrange  the  cut  vegetables  sepa- 
rately in  the  above  order.  Scatter 
over  the  center  yolk  finely  chopped 
red  peppers  and  green  onions 
mixed.  Cover  with  a  rich  French 
dressing,  and  in  serving  take  a 
spoonful  from  each  spoke,  with  a 
little  pepper  and  onion.  Must  be 
icy  cold. 


r  JUNE  r 

TAKE  equal  quantities  of  fresh 
young  watercress  and  en- 
dive, using  the  well-blanched 
leaves  only.  Wash  the  leaves  care- 
fully and  lay  in  ice  water;  also  one 
young  green  onion.  Just  before 
sending  to  the  table,  take  from  the 
ice  water  and  dry  carefully  on  a 
towel.  Tear  apart  gingerly  so  as  not 
to  bruise  the  leaves,  and  pile  in  the 
salad  bowl  with  the  onion  cut  very 
fine  strewn  on  top.  Toss  lightly 
together  with  French  dressing  and 
serve  on  the  instant. 


<T   LAKE  COUNTY   <T 

PUT    three    cupfuls    of   mealy 
boiled    potatoes    through    a 
sieve,    and    while    hot    add 
one  saltspoon  mustard,  four  table- 

43 


spoonfuls  butter,  two  specks  pap- 
rika, four  tablespoonfuls  chopped 
parsley,  two  teaspoonfuls  of  onion- 
juice,  three  tablespoonfuls  of  vine- 
gar and  one  egg.  Beat  all  to- 
gether lightly  with  a  silver  fork, 
and,  if  possible,  put  on  ice  to  get 
thoroughly  chilled.  When  ready 
to  serve,  lay  in  spoonfuls  on  crisp 
lettuce  leaves  and  garnish  with 
sprigs  of  parsley  and  rings  of  hard- 
boiled  eggs. 

T     LOGAN      T 


CHOP  little  green  Chile  pep- 
pers and  young  onions  sepa- 
rately very  fine;  add  a  little 
crisp  celery,  shredded,  and  cut  in 
tiny  bits  and  mix  with  mayonnaise. 
Skin  firm,  smooth  tomatoes  of 
only  medium  size,  hollow  out  the 
top,  fill  with  the  salad  and  put  on 
ice.  When  ready  to  serve,  have 
individual  plates  covered  with 
green  doilies.  On  each  place  a 
large  cabbage  rose  with  the  center 
picked  out  and  flattened  a  little. 
Set  each  tomato  in  one  of  these 
with  a  spoonful  of  mayonnaise  on 
top  and  a  baby  rosebud  stuck  in 
the  center. 

44 


fT     LONE  STAR  >T 

ON  A  round  plate  make  an 
eight-pointed  star  of  the  fol- 
lowing fresh  vegetables,  cut 
fine  and  arranged  separately  in  the 
order  named:  Watercress  (green), 
cucumbers  (white),  peppers  (red), 
chicory  (white),  lettuce  (green), 
onions  (white),  tomatoes  (red), 
celery  (white).  Put  the  half  of  a 
lemon  in  the  center,  around  which 
place  cut  radishes  and  green  pep- 
pers,with  the  white  of  a  hard-boiled 
egg  chopped  fine  heaped  on  the 
lemon.  The  tiny  leaves  of  the 
lettuce  can  form  the  outside  border 
around  all.  In  serving  first  place 
lettuce  leaves  on  each  plate  and  on 
them  a  spoonful  of  each  of  the 
vegetables  with  a  little  of  the  egg 
and  cover  with  French  dressing. 
Put  the  star  on  ice  for  an  hour 
before  serving. 


<r   LORA   <r 

RUB    salad    dish    with    garlic 
clove    and    place    in    it    the 
crisp,    tender   leaves    of  the 
Romaine  lettuce.     Mix  three  table- 
spoonfuls  of  oil,  a  pinch  of  salt 
and  paprika  together,  and  slowly 
add    six  drops  of  Worcestershire 
45 


sauce  and  one  tablespoonful  of  tar- 
ragon vinegar,  stirring  constantly. 
Pour  upon  lettuce,  toss  lightly  and 
serve  immediately.  This  dressing 
can  be  made  at  the  table. 

<T     MAIS     <T 

BOIL  young  fresh  corn  on  the 
cob  in  salted  water  for  twenty 
minutes.  Remove  from  the 
fire  and  wrap  in  a  napkin  until 
cold.  Cut  from  the  cob  with  a 
sharp  knife,  and  mix  with  thick 
mayonnaise  and  put  on  ice.  Re- 
move the  skin  of  some  firm,  smooth 
tomatoes,  cut  a  slice  from  the  stem 
end,  take  out  enough  of  the  seed 
part  to  make  a  well  for  the  corn, 
and  place  these  on  the  ice  also. 
Just  before  sending  to  the  table, 
line  a  salad  platter  with  crisp  let- 
tuce, fill  the  tomatoes  with  the 
corn  and  arrange  on  the  lettuce, 
with  a  spoonful  of  mayonnaise  on 
each  top. 

<T     MARYLAND     <T 

BOIL  in  the  skins  three  large 
sweet  potatoes.     When  cold 
remove  the  skins  and  cut  into 
small  pieces.      Add  to  these  two 
stalks  of  celery  cut  in  very  small 
46 


pieces  and  a  little  onion  chopped 
fine,  and  place  in  the  refrigerator. 
When  ready  to  serve,  put  the  salad 
on  a  bed  of  crisp  lettuce,  cover 
with  French  dressing,  and  garnish 
with  pitted  olives  and  parsley. 

<T     MECCANO     <T 

RUB  the  salad  bowl  all  around 
with  a  clove  of  garlic  and  fill 
it  with  white,  crisp  leaves  of 
endive,  with  a  little  scattering 
of  chopped  chervil  and  tarragon 
leaves  on  top.  Sprinkle  with  salt 
and  pour  six  tablespoonfuls  of  oil 
over  it  and  toss  about  until  every 
leaf  has  a  coating,  and  then  put 
on  one  tablespoonful  of  vinegar. 
Serve  instantly  and  send  with  it  to 
the  table  the  following  relish:  Get 
from  the  baker  small  cream-puff 
shells,  the  smallest  that  are  made; 
open  carefully  on  one  side  and  fill 
them  with  a  paste  made  by  beat- 
ing a  cream  cheese  with  French 
dressing  till  it  is  smooth  and  as 
thick  as  soft  cream. 

<T     MOUNTAIN     <T 

PLACE    young    cauliflower    in 
iust    enough    boiling    salted 
water  to  cover  them,  and  cook 
for  a  few    minutes    but    not  long 

47 


enough  to  take  out  the  crispness. 
Remove  from  the  fire,  drain,  and 
put  on  ice  until  very  cold.  When 
ready  to  serve,  separate  the  sprigs 
and  pile  them  on  the  leaves  of  let- 
tuce and  cover  with  French  dress- 
ing. Sprinkle  a  few  capers  on  top 
and  with  it  serve  the  following 
sandwiches:  Grate  the  tenderest, 
crispest  celery  stalks  to  make  two 
tablespoonfuls;  mix  with  it  an 
equal  bulk  of  Neufchatel  cheese, 
one  olive  chopped  fine  and  a  tea- 
spoonful  of  lemon-juice.  Spread 
on  slices  of  thinly  cut  bread  spread 
with  butter  and  put  together  in 
pairs. 

rfT     NUGET     rfT 

TAKE  the  small  yellow  toma- 
toes, remove  the  skins  care- 
fully and  put  them  in  the 
ice-chest  to  get  as  cold  as  can  be 
without  being  frozen.  Make  a 
bed  of  the  crisp  white  leaves  of 
lettuce,  and  arrange  the  whole  to- 
matoes in  uniform  order  on  this, 
and  over  all  sprinkle  a  little  parsley 
chopped  fine.  Serve  with  French 
dressing. 

$T   OLIVER  TWIST   <T 

HAVE  the  celery    very    cold, 
scrape    and    cut    the    clean, 
crisp,  inner  stalks  into  nar- 
row straws  about    three  inches  in 
48 


length,  and  curl  by  letting  them 
lie  in  ice  water.  Peel  a  few  firm 
radishes  and  put  in  ice  water  also. 
When  ready  to  serve,  place  a  four- 
inch  cube  of  ice  in  the  center  of 
the  salad  bowl  and  arrange  a  bor- 
der of  the  blanched  leaves  of  the 
celery  and  the  curly  white  center 
of  chicory.  Dry  the  celery  on  a 
napkin  and  heap  it  on  the  ice  cube. 
Slice  the  crisp  radishes  very  thin 
and  scatter  on  top.  Make  the 
mayonnaise  white  to  serve  with 
this  by  using  more  lemon-juice  and 
the  beaten  white  of  an  egg. 

<T     PIQUANTE     <T 

AFTER  thoroughly  freshening 
the  heart  of  a  big  bunch  of 
celery,  wipe  dry  and  cut  into 
inch  lengths,  and  then  into  strips. 
Mince  a  tablespoonful  of  parsley 
and  six  blades  of  chives.  Mix 
with  French  dressing,  and  at  the 
last  moment  toss  in  lightly  the 
petals  of  a  dozen  large  nasturtium 
blossoms.  Put  this  in  the  center 
of  a  salad  bowl  lined  with  crisp 
lettuce,  and  garnish  elaborately  with 
nasturtium  leaves  and  blossoms. 

f   PLUCHE   <r 

TAKE  the  crisp  hearts  of  let- 
tuce and  lay  open,  but   do 
not  break  apart.      Chop  the 
leaves  of  tarragon,  chervil,  eschal- 

49 


Jot,  and  chives,  and  put  with  them 
a  few  canned  French  mushrooms 
wiped  dry  and  cut  into  small 
pieces.  Mix  all  together  and  scat- 
ter in  the  lettuce  hearts.  Thor- 
oughly chill  and  serve  with  French 
dressing. 

<T       PORTUGUESE       tfT 

THROW  macaroni,  without 
washing,  into  boiling  water 
which  has  been  well  salted. 
Shake  frequently  to  prevent  stick- 
ing, and  the  moment  it  is  tender 
put  into  a  colander  and  pour  cold 
water  over  it.  After  it  has  drained 
put  on  ice  until  thoroughly  cold. 
Line  the  salad  dish  with  crisp  let- 
tuce leaves,  cut  the  macaroni  into 
inch  lengths  and  spread  on  top  in 
a  heap,  around  this  lay  sliced  cold 
boiled  beets,  and  over  all  scatter 
chopped  hard-boiled  eggs.  Serve 
with  French  dressing. 

<T     PROVENCALE     <T 

BOIL  small  young   beets    and 
skin.     Make  a  mound  in  the 
center  of  the  salad  dish    of 
cold  boiled  new    potatoes    cut    in 
thin  slices,  minced  onions,  shredded 
50 


lettuce  and  celery.  Around  this 
place  a  row  of  beets,  quartered, 
alternating  with  pieces  of  hard- 
boiled  egg.  Outside  of  this,  sprigs 
of  watercress  and  chicory,  and  over 
all  a  few  chopped  coriander  leaves. 
Set  on  ice  and  just  before  serving 
pour  over  a  rich  French  dressing. 

<T     SING    LEE    <T 

POUR  boiling  water  over  large 
smooth  tomatoes  of  uniform 
size,  remove  the  skin  and  set 
on  ice.  Blanch  fresh-roasted  pea- 
nut meats  by  pouring  boiling  water 
over  them,  skin,  and  when  cold 
pound  finely  and  mix  with  mayon- 
naise dressing.  Gouge  out  the 
center  of  each  tomato  with  a  spoon 
and  fill  the  cavity  with  the  peanut 
mixture.  Return  to  the  ice  until 
ready  to  serve,  and  then  place  each 
tomato  on  a  lettuce  leaf  with  a 
spoonful  of  mayonnaise. 

<T     SOUTHERN     <T 

TAKE  eight  tomatoes,  peel  and 
slice  and  set  on  ice.     Make 
a  dressing  of  the  yolks  of  six 
hard-boiled  eggs  rubbed    smooth, 
one  tablespoonful  of  dry  mustard, 


one  of  oil  or  melted  butter,  one  of 
white  sugar,  a  teaspoonful  each  of 
salt  and  pepper,  one-half  teacupful 
of  vinegar,  the  juice  of  one  lemon, 
and  a  raw  egg  well  beaten.  Just 
before  serving  cover  the  tomatoes 
with  broken  ice  and  pour  over  the 
dressing. 

tfT     SPRING     <T 

ATHER  fresh  young  dande- 
lion  sprigs,  pick  them  over 
carefully,  wash  and  lay  the 
tender  leaves  in  ice  water.  When 
ready  to  use  pat  dry  between  the 
folds  of  a  napkin,  and  lay  in  a 
salad  bowl;  add  two  young  spring 
onions,  minced,  and  toss  lightly 
over  and  over  in  French  dressing 
and  serve  at  once. 


<T     SUNFLOWER     rfT 

BOIL    artichokes    until  tender 
and  put  on  ice  until  thorough- 
ly cold.     Cut  the  heart  out  in 
little  chunks,  saving  enough  of  the 
best   outer  leaves  to  form  a  sun- 
flower on  individual  plates.      Fill 
the  center  of  each  with  the  heart 
chunks    covered    completely    with 
mayonnaise  to  form  center  of  flower. 

52 


FRUIT 


<T     ALAMO     rfT 

CHOOSE  medium-sized  sour 
oranges;  cut  in  half  crosswise, 
remove  the  pulp  and  throw 
the  shells  into  cold  water.  Add  to 
the  pulp  of  each  orange  one  tea- 
spoonful  of  creme  de  menthe  syrup, 
half  a  teaspoonful  of  finely  chop- 
ped sweet  red  peppers  and  a  table- 
spoonful  of  sliced  deviled  almonds. 
When  ready  to  serve,  wipe  and 
polish  the  shells  and  fill  with  the 
pulp  mixture.  Garnish  each  with 
creme  de  menthe  cherries  and  crys- 
tallized mint  leaves  and  serve  in 
lettuce  cups.  Suitable  with  a  game 
course. 


M 


AMBROSIA     <T 

AKE  cups  of  the  white  heart 
leaves  of  crisp  lettuce,  by 
crossing  the  stem  ends. 
Pile  a  few  big  red  strawberries  in 
the  center  of  each  cup  and  dust 
with  powdered  sugar.  Put  a  tea- 
spoonful  of  mayonnaise  dressing 
on  a  leaf  of  each  cup. 


<T     AVOCADO 

KEEP    alligator    pears    on    ice 
until  needed,  as  they  should 
be  served  as  cold  as  possible. 
Just   before  sending  to  the   table 

55 


cut  them  lengthwise  and  remove 
the  large,  hard  seeds  and  fill  the 
cavity  with  French  dressing,  to 
which  a  few  drops  of  onion-juice 
has  been  added.  Make  a  hollow 
in  a  shallow  square  of  ice  with  a 
hot  iron;  place  the  pears  in  this, 
evenly  arranged  with  the  stem  ends 
in  center,  and  cover  the  edge  of 
the  ice  with  sprigs  of  pretty  green. 
Only  the  center  of  the  pear  is  eaten 
out. 

<T     CARDINAL     rfT 

REMOVE  the  stones  from  the 
black   ox-heart  cherries  and 
in  their  place  put  a  blanched 
hazelnut   to    preserve    the    shape. 
Arrange    on    lettuce    hearts    and 
serve  with   French   dressing  made 
with  lemon-juice  and  no  onion. 

<r   CUBAN   <r 

LAY  bananas  on  the  ice  until 
half  frozen;  peel,  slice  thinly 
into  a  glass  bowl  and  scatter 
with  maraschino  cherries.      Make 
a  syrup  of  a  half-cupful  of  lemon- 
juice,  one  cupful  granulated  sugar 
and  one   tablespoonful  of  sherry, 
and  pour  over  them;  cover  closely 
and  keep  on  ice  until  needed.    Serve 
on  lettuce  leaves. 
56 


<T     ENGLISH     <T 

TAKE     pineapple,     oranges, 
white  grapes  and  red  plums, 
remove    skin   and  cut   into 
little  irregular   pieces;   add  black- 
berries and  sprinkle  sugar  over  all 
and  cover  with  white  wine.     Serve 
ice  cold  in  place  of  punch. 

<r    EPICURE   <r 

SOAK  fresh,  sweet  oranges  in 
water  for  a  few  minutes  to 
soften  the  skin  and  let  the  oil 
out.  Wipe  dry,  polish  and  slice 
very  thin,  at  once,  unpeeled.  Pack 
in  a  punch-bowl,  sprinkling  each 
layer  with  sugar,  and  pour  over 
enough  Bourbon  to  cover  it  well. 
Put  on  the  ice  for  an  hour.  Serve 
in  liqueur-glasses,  putting  a  lump 
of  cracked  ice  in  the  bottom  of 
each  glass,  and  on  top  a  shaving 
of  crisp  icy  cucumber  and  a  spray 
of  borage.  With  it  pass  sea-foam 
crackers. 

#r    FELIX    <r 

CUT    grapefruit    in    half    and 
remove  pulp.     Cut  the  pulp 
into  junks,  being  careful  to 
take  off  all  the  bitter  white;    put 

57 


back  in  the  shells  with  a  teaspoon- 
ful  of  Jamaica  rum  and  one  of 
sugar  to  each  and  cover  with  French 
dressing. 

^     FRATERNITY     |T 

PUT  the  oranges  on  ice  for  at 
least  an  hour  before  using. 
Cut  a  piece  from  the  top  of 
each,  quarter  the  peel  half  way 
down  and  roll  it  back  and  scoop 
out  the  pulp.  To  this  add  shred- 
ded pineapple,  sliced  bananas,  and 
one  maraschino  cherry  to  each 
orange.  Toss  all  together  and  re- 
turn to  orange  shells  and  fill  re- 
maining space  with  sherry  and 
sugar,  and  serve  on  lettuce  cups. 


GOOCHE 


PARE   three    juicy  apples  and 
cut    into    dice.     Peel    two 
lemons  and  cut  into  smaller 
dice   and   mix  thoroughly  with   a 
stalk  of  chopped  celery,  cover  with 
mayonnaise  dressing  and  serve  on 
lettuce  leaves. 

<T     HAVANA     <T 

SELECT  the  firm,  small  canta- 
loup   melons   and  lay  on  ice 
until  nearly  frozen.    Just  be- 
fore serving  cut  in  half,  scrape  out 

58 


the  seeds,  and  cut  from  the  rind 
the  ripe  portion;  clean  and  smooth 
the  empty  shells.  Divide  the  ripe 
parts  into  small  bits,  and  heap  these 
with  chunks  of  ice  in  the  empty 
melon,  and  pour  over  all  French 
dressing.  Arrange  grape  leaves 
on  each  plate,  on  which  place  the 
half  of  each  melon. 

<T     IMPERATRICE     <T 

TAKE  whole  pears  and  cook 
with  their  stems  on  in  as 
little  water  as  possible,  with 
sugar  and  a  little  ginger;  drain  off 
all  the  juice  and  lay,  with  stems 
up,  in  a  deep  glass  dish  and  put 
on  the  ice.  Break  up  with  a  fork 
a  cream  cheese,  and  pour  the  syrup 
of  the  pears  over  this  and  add  a 
rich  French  dressing  made  with 
much  lemon-juice  and  no  onion. 
Blanch  a  few  almonds  and  chop 
fine,  and  a  few  maraschino  cherries 
cut  fine,  and  scatter  over  the  pears 
and  pour  over  the  dressing.  Serve 
with  hot  crackers. 

fgT     iMACEDONE     <T 

TAKE  two  ripe  peaches;  peel, 
and    quarter  the  pulp;   one 
grapefruit,  free  from  all  the 
white,  and  cut  in  bits;    chip  cut- 
59 


up  pears ;  some  acid  plums  peeled 
and  sliced  and  a  few  berries.  Mix 
the  fruit  and  pour  over  it  a  dress- 
ing made  of  four  tablespoonfuls  of 
powdered  sugar,  one  gill  of  sherry, 
one  tablespoonful  maraschino  syrup 
and  two  of  champagne,  stirred 
until  sugar  is  all  dissolved ;  put  in 
the  refrigerator  for  two  hours. 
When  serving  put  in  a  glass  bowl 
and  set  that  in  a  silver  one  filled 
with  cracked  ice.  This  is  suitable 
as  a  first  course  at  luncheon,  served 
with  crackers  spread  with  Neuf- 
chatel  cheese. 

<T    MELON  D'EAU    <T 

KEEP  a  watermelon  on  ice 
long  enough  to  be  chilled 
through;  cut  in  half  length- 
wise and  scoop  out  the  pulp  in 
egg-shaped  pieces  with  a  table- 
spoon, rejecting  every  seed.  Clean 
and  smooth  the  inside  of  one-half 
of  the  melon  shell  and  polish  the 
outside  to  serve  as  a  bowl.  Arrange 
grape  leaves  on  an  oblong  platter 
and  set  the  melon  bowl  in  the 
midst,  with  a  chunk  of  ice  in  the 
middle  of  it.  Pile  the  pink  melon 
about  the  ice,  and  pour  over  a 
French  dressing  made  with  salt, 
lemon-juice  and  oil. 
60 


<r    MUM   <r 

TAKE  a  half-dozen  each,  of 
peaches,  plums  and  preserved 
cherries.  Peel,  quarter  and 
pit  the  peaches  and  plums,  and  cut 
cherries  in  half;  add  one  pint 
of  blackberries,  raspberries  and 
huckleberries  mixed.  Toss  all 
together  lightly  and  pour  over  it 
a  cup  of  sugar  and  a  pint  of 
champagne,  which  is  almost  frozen. 
Put  all  on  ice  to  keep  at  freezing 
point.  Serve  on  berry  plates  and 
put  a  spoonful  of  lemon  water-ice 
on  top  of  each  portion. 


<T     PALACE  GRILL     <T 

CUT  clean,  crisp  stalks  of 
celery  into  narrow  straws 
about  like  matches,  and 
throw  in  ice  water.  Peel  a  pine- 
apple and  shred  with  a  fork. 
Chop  fine  a  few  green  peppers 
and  pimentos  and  put  all  on  the 
ice.  When  ready  to  use  dry  the 
celery  in  a  napkin,  and  mix  all 
together  with  a  mayonnaise,  to 
which  a  cup  of  whipped  cream  has 
been  added.  Serve  icy  cold  on 
lettuce  hearts. 

61 


<r   RENEAU    gr 

PEEL  and   quarter  the  grape- 
fruit, removing  every  particle 
of  the  bitter  white  skin  that 
coats  the  lobe.     Cut  each  quarter 
in  half  the  other  way,  place  on  the 
white   leaves  of  the  lettuce,  keep 
on    the    ice   up  to   the  instant  of 
serving,     and     then      cover    with 
French  dressing. 

tfT     ROEDERER     <T 

PEEL  a  very  ripe  pineapple, 
dig  out  the  eyes,  and  with  a 
fork  shred  it  to  the  core ;  mix 
with  it  one  tomato,  peeled  and  cut 
into  bits,  a  few  diced  figs,  and  a 
few  English  walnut  meats.  Toss 
the  fruit  lightly  together,  sprinkle 
liberally  with  fine  sugar  and  put 
on  the  ice.  When  ready  to  use 
lift  carefully  from  the  juicy  syrup 
and  put  on  a  bed  of  lettuce  hearts; 
mix  with  the  syrup  a  tablespoonful 
of  brandy  and  a  little  maraschino, 
and  pour  over  the  whole. 

<T     ROYALE     gF 

CHILL    apricots,    peel    them, 
and  cut  in  half,  taking  out 
the  stone.     Stuff  the  cavity 
with  maraschino  cherries  and  nuts 
62 


cut  fine.  Arrange  on  crisp  lettuce 
leaves,  and  pour  over  it  a  dressing 
made  of  four  tablespoonfuls  of  oil, 
salt  and  paprika,  and  one  table- 
spoonful  each  of  apricot  brandy  and 
vinegar.  Serve  with  this  thin  slices 
of  bread  and  butter  sandwiches,  cut 
into  strips. 

<T      \7IENNA     <T 

HAVE  the  salad  one-half  of 
thinly  sliced  tart  apples,  one- 
quarter  of  the  white  part  of 
the  celery  cut  fine,  and  one-quarter 
of  English  walnuts  chopped  fine; 
add  a  bunch  of  Malaga  grapes, 
peeled  and  cut  up.  Mix  with 
mayonnaise  dressing,  and  serve  in 
cups  made  by  hollowing  out  the 
apples.  Set  in  the  tender  leaves 
of  the  celery. 

JfC*          ^p  <rf> 


CHEESE 


<T     EN   COQUILLE     <T 

GRATE  a  half-pound  of  good, 
old  cheese;  rub  smooth  the 
yolk  of  one  hard-boiled  egg, 
with  one  tablespoonful  of  olive-oil, 
one  teaspoonful  each  of  salt,  sugar 
and  mustard,  with  a  dash  of  cay- 
enne. After  these  are  well  mixed 
work  in  one  tablespoonful  of  vin- 
egar and  a  little  tabasco.  Mix 
with  the  cheese  and  serve  in  scal- 
lop-shells laid  on  lettuce  leaves, 
with  the  white  of  the  egg  cut  in 
rings  and  laid  on  each. 


fT    FILLEY     <T 

MOLD    cottage    cheese    into 
little  flat  balls,  making  it 
moist  with  cream,  and  add- 
ing a  litde  butter  and    plenty  of 
salt,  and    put   on    ice.     Rub    the 
salad  bowl  with  a  clove  of  garlic 
and    arrange    in    it   the    bleached 
leaves  of  chicory  to  form  a  nest. 
On  this  alternate  the  little   cakes 
of  cheese,  with    hard-boiled    eggs 
cut  in  half.       Over  it  put  French 
dressing,  to  which  a  few  drops  of 
onion-juice  has  been  added. 
67 


<T     GERVAISE     tfT 

USE  two  heaping  tablespoon- 
fills  of  Roquefort  cheese  to 
one  head  of  lettuce.  Tear 
the  lettuce  hearts  apart,  but  do  not 
separate,  and  lay  in  the  salad  dish; 
break  the  cheese  into  small  bits 
and  scatter  among  lettuce  leaves 
and  cover  with  rich  French  dress- 
ing. With  this  serve  cresslets, 
made  by  placing  between  thin 
slices  of  buttered  Boston  brown 
bread  watercress  dipped  in  French 
dressing.  Trim  the  edges  neatly 
and  cut  in  long,  narrow  fingers. 

|T     GRINGO     tfT 

OEPARATE  olives  from  the 
Kj  stone  spirally  as  one  peels  an 
apple.  Into  this  cavity  insert 
a  small  ball  of  cream  cheese  made 
smooth  with  oil  and  seasoned  with 
lemon-juice,  salt  and  tabasco.  Scat 
ter  these  over  plain  delicate  Ro- 
maine  lettuce,  very  fresh  and  crisp, 
and  arranged  on  a  flat  salad  dish. 
Serve  with  French  dressing. 

<T     MARGUERITE     rfT 

CUT  from   Neufchatel    cheese 
little    slices    a    half-inch    in 
thickness,  and  from  this,  with 
a  little  two-inch  tin  cutter,  cut  out 

68 


little  rounds.  Grate  the  yolks  of 
two  hard-boiled  eggs  and  press  a 
little  of  this  in  the  center  of  each 
round,  sprinkling  a  little  paprika 
on  top.  Scatter  these  "  daisies " 
in  the  hearts  of  crisp  lettuce  leaves 
and  serve  with  a  rich  French  dress- 
ing. 

<r    MILANAISE   <r 

TAKE  cottage  cheese,  and  rub 
smooth  with  cream,  using  a 
silver  fork.  Season  gener- 
ously with  salt  and  paprika,  and 
mix  with  it  one-half  as  much  ripe 
olives,  stoned  and  chopped  fine. 
Shape  into  small  ovals  and  put  on 
ice  until  ready  to  use.  Serve  on 
the  crisp,  white  leaves  of  lettuce 
and  chicory,  mixed  with  mayon- 
naise dressing,  and  garnish  with 
pitted  olives  cut  in  half. 

fgr   PLOVER   <r 

TAKE  the  little  Siena  cream 
cheese,  remove  the   outside 
rind    and    put   into  a    bowl 
with  a  little  salt,  tabasco  sauce,  a 
spoonful  of  mayonnaise  and  a  little 
left-over  spinach,  mashed  and  put 
through    a    sieve.      Rub    together 
thoroughly  until  smooth  and  the 


green  coloring  matter  evenly  dis- 
tributed. Make  with  butter  pats 
into  little  birds'  eggs,  flecking  each 
with  black  pepper.  Arrange  white 
chicory  and  shredded  white  lettuce 
leaves  on  a  plate  like  a  nest,  and 
put  the  eggs  in,  serving  with 
mayonnaise. 

tfT   WALNUT   CREAM    < 

WITH  a  silver  fork  rub  a 
cream  cheese  and  a  table- 
spoonful  of  butter  to  a 
paste;  add  salt  and  cayenne,  and 
if  not  soft  enough,  a  little  sweet 
cream.  Make  into  small  flat  balls, 
and  on  each  press  the  two  halves 
of  an  English  walnut.  Lay  on 
the  white  heart  leaves  of  lettuce, 
and  put  all  in  the  refrigerator  until 
ready  to  use.  On  the  instant  of 
serving  pour  over  a  rich  French 
dressing  and  send  to  the  table  with 
thin  buttered  bread,  which  has  been 
put  in  the  oven  and  crisped. 


£& 


IF 


MANUSCRIPT 
RECIPES 


MANUSCRIPT    RECIPES 


MANUSCRIPT    RECIPES 


74 


MANUSCRIPT     RECIPES 


75 


MANUSCRIPT    RECIPES 


76 


MANUSCRIPT    RECIPES 


77 


MANUSCRIPT    RECIPES 


MANUSCRIPT    RECIPE  S- 


79 


MANUSCRIPT     RECIPES 


MANUSCRIPT    RECIPES 


81 


INDEX 


FISH 
Astoria 
Baltimore 

PAGE 
-     3 

3 

Boheme  .... 

4 

Devonshire   . 

.     4 

En  Regie 

5 

Fisherman     . 

.     6 

Haddon  Hall    . 

6 

Harlequin     .          .          . 

.     6 

Hochheimer 

7 

Hungarian    . 

.      8 

Newburg           .          .          . 

8 

Nippon 

.     9 

Picnic      .... 

9 

Regis  .... 

.     10 

Remoulade 

10 

Rhode  Island 

.    ii 

Richardson 

12 

Treboul 

.     12 

EGG 

Bantam  .... 

17 

Daisy 

.     I/ 

(Eufs  Fracis      . 

18 

Robert 

.    18 

MEAT 

Blingam  .... 

23 

Johanathan    . 

•   23 

Mousse  .... 

23 

Old  Virginia           .       t    . 

.    24 

Pieds  de  Cochon 

25 

Polish 

.   25 

Russian    .... 

26 

West  Point   . 

.   26 

VEGETABLE 

Army  Cups 

3' 

PAGK 

Boston            .           .           .           .  .31 

Bourgeoise         .          .          .          .  31 

Chile 32 

Christmas          .          .          .          .  32 

Club 33 

Columbia           .          .          .          .  33 

Country        .          .          .          .  .    34 

Creole 35 

Dainty           .          .          .  .    36 

Decoy     .           .          .          .          .  37 

Dixie            .          .          .          .  .37 

Dublin 37 

Dutchtown  .          .          .          .  .38 

Finney    .          .          .          .          .  38 

Fisoli  .          .          .          .          .  .39 

Friar       .          .          .          .          .  39 

Gaspacho      .           .           .           .  .40 

Gibier     .....  40 

Grotto          .          .          .          .  .41 

Harron   .          .          .          .          .41 

Hermitage    .          .          .          .  .42 

Italienne            .          .          .          .  42 

June    .  .43 

Lake  County     .          .          .          .  43 

Logan                                 .  .   44 

Lone  Star          .          .          .          •  45 

Lora 45 

Mais        .....  46 

Maryland      .          .          .          .  .46 

Mexicano          .          .          .          .  47 

Mountain      .          .          .          .  .   47 

Nuget 48 

Oliver  Twist          .          .          .  .48 
Piquante             .           .           .           .49 

Pluche           .          .          .          .  «49 

Portuguese         .          .          .          .  50 

Provencale    .          .  /       .          .  .50 

Sing  Lee           .          .          .          .  51 

Southern       .          .          .          .  .51 


PAGE 

Spring     .  .  .  .          .          52 

Sunflower     .          .          .          .          .52 

FRUIT 

Alamo  .  .  .  .  .  55 
Ambrosia  .  .  .  .  •  55 
Avocado  .  .  .  .  55 

Cardinal        .  .  .  .  .    56 

Cuban     .....          56 

English 57 

Epicure 57 

Felix 57 

Fraternity          .          .          .          .          58 

Gooche 58 

Havana  .  .  .  .  .  58 
Imperatrice  .  .  .  .  .  59 
Macedone  .  .  .  .  59 
Melon  d'Eau  .  .  .  .60 
Mum  .  .  .  .  .  6 1 

Palace  Grill 61 

Reneau  .....  62 
Roederer  .  .  .  .  .62 
Royale  .....  62 
Vienna  .  .  .  .  .  63 

CHEESE 

En  Coquille      .          .          .          .  67 

Filley 67 

Gervaise       .          .          .          .  .68 

Gringo    .....  68 

Marguerite        .          .          .          .  68 

Milanaise      .          .          .          .  .69 

Plover     .....  69 

Walnut  Cream        .          .          .  .70 


